Our Beef Product Range

Silver Fern Farms New Zealand beef is a true reflection of its source. A temperate climate and year round diet of rich grass creates the qualities that all beef lovers are looking for – full-flavoured, fine textured, naturally lean and nutritious meat.

We offer a full range of chilled and frozen cuts packaged to requirement on a year round basis. Strict hygiene processes and temperature control ensure that our chilled beef has a minimum 12-week shelf life, provided optimum storage conditions are maintained.

Outside

No. per carton: approx. 4
Carton weight: approx. 20kg

This cut is one of three to come from a bone-in round, this is the outside, or lateral part of the round. A cut following the line of the femur bone separates this cut from the knuckle and the inside. The popliteal gland is removed.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kj

Energy - calories

116 cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Boneless Cow Trimmings

No. per carton: Bulk Packed
Carton weight: 27.2kg

This pack contains boneless beef derived from fore and hinds. Cartons contain a blend of various pieces to meet the required chemical lean of 65-95CL.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kj

Energy - calories

116 cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Inside - Cap On

No. per carton: approx. 2-3
Carton weight: approx. 20kg

This cut is one of three to come from a bone-in round, this is the inside, or medial part of the round. A cut following the line of the femur bone separates this cut from the knuckle and the outside round.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Boneless Bull Trimmings

No. per carton: Bulk Packed
Carton weight: 27.2kg

This pack contains boneless beef derived from fore and hinds. Cartons contain a blend of various pieces to meet the required chemical lean of 65-95CL.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Back Rib

No. per carton: approx. 15 - 20
Carton weight: approx. 22kg

The back ribs are derived from ribs 3 - 12 lying adjacent to the backbone. Typically this cut will consist of 6 to 9 ribs.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Blade (Clod)

No. per carton: approx. 2-3
Carton weight: approx. 20kg

The blade (clod) comprises all the large muscles from the outside of the blade bone extending from the foreshank joint to the tip of the blade bone cartilage.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Boneless Chuck - Square Cut 4 Rib

No. per carton: approx. 4
Carton weight: approx. 20kg

The boneless chuck is derived from that portion of the bone-in forequarter from the neck to the 4th rib and is trimmed to a specified chemical lean (CL) content. The shoulder clod, brisket and shank are removed.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Brisket Navel End

No. per carton: approx. 7
Carton weight: approx. 25kg

The brisket naval end is the posterior (loin end) portion of the brisket.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Brisket Point End - Deckle Off

No. per carton: approx. 6
Carton weight: approx. 23kg

This cut is prepared from a brisket point end by removing the deckle (fat layer) along the natural seam between inner and outer layers.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Butt Tenderloin

No. per carton: approx. 20-25
Carton weight: approx. 16kg

This cut is the thick end of the full tenderloin, which is not attached to the shortloin.

Nutritional information

Protein

21.9 g

Energy - kilojoules

483 kJ

Energy - calories

116 Cal

Fat - total

3 g

Fat - saturated

1.1 g

Sodium

42 mg

Carbohydrates

<0.5 g

Chuck Roll - 4 Rib

No. per carton: approx. 4
Carton weight: approx. 17kg

This cut consists of the eye of meat from the neck to the 4th rib. The neck end meat is removed approx 70-100mm. The rib muscles and associated tissue are removed 75mm from the eye of the meat at the loin end, parallel to the vertebrae. The m.trapezius is removed.

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